Buying and using parts of the chicken such as breast, wings, and thighs is quite common nowadays. However, it used to be that chickens would only arrive in the kitchen in one piece and as a result recipes tended to utilise the whole bird.
This Chicken Casserole Recipe is a great example and requires the bird to be cut into pieces before using. No wastage here!
Chicken Casserole Recipe
Ingredients
1 whole chicken
3 level tablespoons dripping
1 level teaspoon salt
2 or 3 slices onion
Small bunch of herbs (1 or 2 sprigs of parsley, mint, rosemary or thyme)
1 or 2 rashers of bacon
About 3 cups boiling water
2 level tablespoons flour
1 cup milk or cream
1 egg yolk
Method
Wash and cut chicken into joints. Brown chicken in heated fat. Place in casserole with salt, onion, herbs, bacon and water, cover tightly. Cook gently (325F) until tender, about 1 ½ hours. Remove herbs. Drain off liquid and add to it the flour blended with a little cold water and bring to boil. When the liquid is thickened add milk or cream beaten with egg yolk and pour over the chicken in the casserole. Serve very hot with boiled rice or flour dumpling or hot savoury scones. For 4 to 6. To pressure cook allow approximately 45 minutes.
To Vary
Add 1 cup tomato puree instead of milk and egg yolk.
Add mushrooms 30 minutes before serving.
Make sauce thicker if liked by adding an extra level tablespoon of flour and seaon with chopped red capsicum or celery.
Recipe from “Aerophos” Recipe Book, 1951
Modern Notes
Olive oil or similar should be used in place of dripping.
The salt and water could be replaced with chicken stock.
